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Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce

Pecan-Topped Sweet Potato Pie Recipe (flour, whole wheat or whole spelt flour, salt, sugar, unsalted butter, liquid sourdough starter, sweet potatoes, brown sugar, nutmeg, bourbon, vanilla, milk, pecans, maple syrup and heavy cream). ◄◄Potatoes►►

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Paul Prudhomme's Sweet Potato Pecan Pie

NYT Cooking: This recipe came to The Times in 1983 from Paul Prudhomme, the chef who put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.

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Pappadeaux's Sweet Potato Pecan Pie With Bourbon Sauce

A clone. Make the pie the day before you want to serve as it is best if it can sit for 24 hours at room temperature before serving.